KR20090076481A - Method for manufacturing korean hot pepper paste including fluid of darae tree - Google Patents

Method for manufacturing korean hot pepper paste including fluid of darae tree Download PDF

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KR20090076481A
KR20090076481A KR1020080002454A KR20080002454A KR20090076481A KR 20090076481 A KR20090076481 A KR 20090076481A KR 1020080002454 A KR1020080002454 A KR 1020080002454A KR 20080002454 A KR20080002454 A KR 20080002454A KR 20090076481 A KR20090076481 A KR 20090076481A
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mixture
sap
rice
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parts
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이승희
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이승희
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts

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Abstract

A method for preparing red pepper paste using actinidia arguta sap is provided to enrich red pepper paste with calcium, potassium, magnesium, amino acid and vitamin C by adding actinidia arguta sap to red pepper paste ingredients. A method for preparing red pepper paste comprises the following steps of: mixing actinidia arguta sap and fermented soybean powder in a ratio of 4-6 to 1 to prepare a first mixture; mixing 30-70 parts of first mixture and 100 parts of rice and stirring for 1-2 hours to prepare a second mixture; aging the second mixture at 34~36°C for 2-4 days; mixing actinidia arguta sap and red pepper in a ratio of 1:1~1.2 to prepare a third mixture; mixing the second mixture and third mixture in a ratio of 8:2~3 to prepare a final mixture; and aging the final mixture at 20~25°C for 6-7 months.

Description

다래 수액을 이용한 고추장 제조방법 및 그에 의해 제조된 다래 수액 고추장{Method for manufacturing Korean hot pepper paste including fluid of Darae tree}Method for manufacturing red pepper paste using sedum sap and manufactured by sedum sap pepper paste {Method for manufacturing Korean hot pepper paste including fluid of Darae tree}

본 발명은 다래 수액을 이용한 고추장 제조방법 및 그에 의해 제조된 다래 수액 고추장에 관한 것으로서, 보다 상세하게는 고추장의 제조시, 천연약수로서 인체에 유익한 효능을 주는 다래 수액을 첨가하여 일반적인 고추장과는 차별되는 독특한 맛과 효능을 가지는 다래 수액을 이용한 고추장 제조방법 및 그에 의해 제조된 다래 수액 고추장에 관한 것이다.The present invention relates to a method for producing kochujang using thigh sap, and to a method for producing kochujang prepared by the above. More specifically, in the preparation of kochujang, it is differentiated from general kochujang by adding a saline sap that gives beneficial effects to the human body as a natural medicine. The present invention relates to a method for preparing kochujang using thigh sap, which has a unique taste and efficacy, and a tallow sap kochujang prepared thereby.

고추장은 간장, 된장과 더불어 한국의 식단에 필수적인 장류의 하나로 간장과 된장은 일본에서도 많이 접할 수 있지만, 고추장은 한국에만 있는 고유식품이다.Kochujang is one of the essential ingredients in Korean diet along with soy sauce and soybean paste. Soy sauce and miso can be found in Japan, but kochujang is unique in Korea.

고추장은 예로부터 각 가정에서 재래식으로 된장, 간장과 함께 담가져 왔으며, 고추장의 원료로는 녹말, 메주가루, 소금, 고춧가루, 물 등이 사용된다. 상기 녹말로는 찹쌀가루, 멥쌀가루, 보릿가루, 밀가루 등을 주로 사용하는데, 찹쌀가루를 이용한 고추장의 맛이 가장 좋다고 알려지고 있다.Gochujang has been immersed in traditional homes with soybean paste and soy sauce. Starch, meju powder, salt, red pepper powder and water are used as raw materials for red pepper paste. The starch is mainly used for glutinous rice flour, non-glutinous rice flour, barley flour, flour, etc., it is known that the taste of gochujang using glutinous rice flour is the best.

또한, 기존의 고추장은 고추장의 매운 맛으로 인해 어린이나 외국인들이 섭취하기에 어려운 점이 있었으나, 최근에는 이를 보완하여 고추장에 사과퓨레 등을 첨가하여 고추장의 매운 맛을 다소 감소시킨 기능성 고추장이 등장하고 있다.In addition, the traditional Kochujang was difficult to be consumed by children or foreigners due to the spicy taste of Kochujang, but recently, functional kochujang has been introduced, which supplements this to reduce the spicy taste of Kochujang by adding apple puree. .

한편, 다래 수액은 칼슘, 칼륨, 마그네슘, 아미노산 및 비타민 C등의 미네랄이 풍부하게 함유된 천연약수로서, 여성의 골다공증 및 당뇨병, 위장병, 심장병에 탁월한 효과가 있으며, 이뇨작용이 고로쇠 수액보다 뛰어나 몸속의 노폐물을 배출시키는데 큰 효과가 있다고 알려져 있다.Meanwhile, Darae sap is a natural medicine rich in minerals such as calcium, potassium, magnesium, amino acids, and vitamin C. It has excellent effects on osteoporosis, diabetes, gastrointestinal disease, and heart disease in women. It is known to have a great effect on the discharge of waste products.

그러나, 이러한 효능을 가진 다래 수액은 상온에 2일 이상 보관하면 부패하여 더 이상 음용할 수 없어, 항상 냉동의 상태로 보관하고 유통해야 한다는 불편함과 번거로움이 있었다.However, Darae sap with this effect can not be drinking any more when stored at room temperature for more than 2 days, there was always the inconvenience and hassle to store and distribute in a frozen state.

본 발명은 상기와 같은 사항을 고려한 것으로서, 3월달에 주로 채취하여 2~3일 이상 상온에서 보관하기 어려운 다래 수액을 활용하여 이를 밥, 청국장 분말, 고춧가루 등과 함께 혼합하고 숙성하여 제조되는 다래 수액을 이용한 고추장 제조방법 및 그에 의해 제조된 다래 수액 고추장을 제공하고자 하는 것이다.The present invention takes into consideration the above matters, using the Darae sap, which is difficult to store at room temperature for 2 to 3 days or more, mainly collected in March, mixed it with rice, Cheonggukjang powder, red pepper powder, etc. It is to provide a kochujang preparation method used and the serous sachujang prepared by it.

상기 목적을 달성하기 위한 본 발명의 다래 수액을 이용한 고추장 제조방법은 다래수액:청국장 분말을 4~6:1의 비율로 혼합하여 1차 혼합물을 제조하는 단계; 밥 100중량부를 기준으로 여기에 상기 1차 혼합물 30~70중량부를 첨가하여 2차 혼합물을 제조하고, 이를 1~2시간 동안 교반하는 단계; 상기 교반된 2차 혼합물을 34~36℃의 온도로 2~4일 동안 숙성하는 단계; 다래수액:고춧가루를 1:1~1.2의 비율로 혼합하여 3차 혼합물을 제조하는 단계; 상기 2차 혼합물:3차 혼합물의 비율이 8:2~3이 되도록 혼합하여 최종 혼합물을 제조하는 단계; 및 상기 최종 혼합물을 20~25℃의 온도에서 6~7개월 동안 숙성하는 단계를 포함한다.Kochujang preparation method using the Darae sap of the present invention for achieving the above object comprises the steps of preparing a primary mixture by mixing the Darae sap: Cheonggukjang powder in a ratio of 4 to 6: 1; Adding a 30 to 70 parts by weight of the primary mixture to 100 parts by weight of rice to prepare a secondary mixture, and stirring it for 1 to 2 hours; Aging the stirred secondary mixture at a temperature of 34-36 ° C. for 2-4 days; Preparing a tertiary mixture by mixing sedum sap: red pepper powder in a ratio of 1: 1 to 1.2; Preparing a final mixture by mixing the secondary mixture: tertiary mixture in a ratio of 8: 2 to 3; And aging the final mixture at a temperature of 20-25 ° C. for 6-7 months.

여기에서, 상기 밥은 쌀을 24~27℃ 온도의 물에서 4~6시간 동안 불리는 단계; 상기 불린 쌀 100중량부를 기준으로 여기에 물 20~40중량부를 첨가하여 밥을 짓는 단계; 및 상기 밥을 15~20분 동안 뜸들이고, 밥의 온도가 34~36℃가 될 때까지 서냉하는 단계를 포함하여 제조된다.Here, the rice is called rice for 4-6 hours in water at a temperature of 24 ~ 27 ℃; Cooking rice by adding 20 to 40 parts by weight of water thereto based on 100 parts by weight of the soaked rice; And steaming the rice for 15 to 20 minutes, slow cooling until the temperature of the rice is 34 ~ 36 ℃.

또한, 본 발명은 상기 방법에 의해 제조되는 다래 수액을 이용한 고추장을 제공한다.In addition, the present invention provides a kochujang using a stalk sap prepared by the above method.

본 발명에 의한 다래 수액 고추장은 쉽게 부패하기 쉬운 다래 수액을 첨가하여 고추장을 제조함으로써, 다래 수액이 변질되지 않으면서도 오랜 기간 동안 고추장을 통해 섭취할 수 있다는 장점이 있으며, 또한, 상기 다래 수액에 함유된 칼슘, 칼륨, 마그네슘, 아미노산 및 비타민 C등의 미네랄을 고추장을 섭취함과 동시에 얻을 수 있다는 장점이 있다. Tara sap gochujang according to the present invention has the advantage that it can be ingested through gochujang for a long time without deterioration of the sap sap by adding a succulent sap easy to perish, and also contained in the sap sap The minerals such as calcium, potassium, magnesium, amino acids and vitamin C can be obtained by ingesting red pepper paste.

본 발명을 보다 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail.

먼저, 본 발명에 의한 고추장을 제조하기 위하여 필요한 요소인 밥을 제조하여야 한다. 밥을 짓기 위하여 찹쌀을 준비하고, 이를 24~27℃물에 담가 4~6시간 동안 불린다. 그리고, 상기 불린 쌀 100중량부를 기준으로 여기에 물 20~40중량부를 첨가하여 밥을 짓는다. 이때 상기 첨가되는 물의 양은 완성된 밥이 질척한 상태가 될 수 있을 정도로, 평소에 보통 밥을 지을 때에 비하여 조금 많이 넣는 것이 좋다. 밥이 완성되면 이를 15~20분 동안 뜸이 들도록 하였다가, 밥을 용기에서 꺼내어 이 밥이 34~36℃ 온도로 식을 때까지 천천히 식히도록 한다. 밥의 온도를 34~36℃에 맞추는 이유는 이 온도에서 청국장 가루에 포함되어 있는 바실러스균이 가장 활발하게 활동할 수 있기 때문이다.First of all, it is necessary to prepare rice which is a necessary element for producing red pepper paste according to the present invention. Prepare glutinous rice to cook rice and soak it in water at 24 ~ 27 ℃ for 4-6 hours. Then, based on 100 parts by weight of the soaked rice, 20 to 40 parts by weight of water is added thereto to cook rice. At this time, the amount of water to be added is enough to put a little more than the usual cooked rice so that the finished rice can be in a dense state. When the rice is finished, let it steam for 15 to 20 minutes, then remove the rice from the container and allow it to cool slowly until it cools to 34-36 ° C. The reason for adjusting the temperature of rice to 34 ~ 36 ℃ is that Bacillus bacteria contained in the Cheonggukjang powder can be the most active at this temperature.

다음, 1차 혼합물을 제조하기 위하여 다래수액과 청국장 분말을 준비하여 다래수액:청국장 분말의 비율이 4~6:1이 되도록 혼합한다. 상기 다래수액은 보통 3 월에 채취하는 것이 일반적이며, 다래수액의 특성상 2~3일 이상 상온에서 보관하는 것이 어려우므로 저염, 저온으로 유지하여 보관하거나, 냉동상태로 보관하여야 한다.Next, Tara sap and Cheonggukjang powders are prepared in order to prepare a primary mixture and mixed so that the ratio of Tarasu sap: Cheonggukjang powder is 4-6: 1. The thigh sap is usually collected in March, it is difficult to store at room temperature for more than 2 to 3 days due to the characteristics of the thigh sap should be kept in a low salt, low temperature, or stored in a frozen state.

1차 혼합물이 준비되면, 상기 1차 혼합물과 상기에서 제조된 밥을 혼합하여 2차 혼합물을 제조하도록 한다. 이때, 혼합되는 비율은 상기 밥 100중량부를 기준으로 여기에 상기 다래수액과 청국장 분말이 혼합된 1차 혼합물을 30~70중량부 첨가하는 것이 바람직하다. 그리고, 이를 1~2시간 동안 교반하여 2차 혼합물이 골고루 섞이도록 한다.When the primary mixture is prepared, the secondary mixture is prepared by mixing the primary mixture with the rice prepared above. At this time, the mixing ratio is based on 100 parts by weight of the rice, it is preferable to add 30 to 70 parts by weight of the primary mixture of the Darae sap and Cheonggukjang powder. Then, it is stirred for 1 to 2 hours so that the secondary mixture is evenly mixed.

교반이 끝나면, 상기 2차 혼합물을 34~36℃의 온도에서 2~4일 동안 숙성시켜 내용물이 충분히 삭도록 한다. 상기 34~36℃의 온도는 청국장 가루에 함유된 바실러스균의 활동온도이므로 숙성공정이 가장 원활하게 이루어질 수 있다. After stirring, the secondary mixture is aged for 2-4 days at a temperature of 34 ~ 36 ℃ to allow the contents to be sufficiently cut. The temperature of 34 ~ 36 ℃ is the active temperature of Bacillus bacteria contained in the Cheonggukjang powder, so the aging process can be made most smoothly.

다음, 3차 혼합물의 제조는 다래수액과 고춧가루를 혼합함으로써 얻을 수 있으며, 이때 혼합되는 비율은 다래수액:고춧가루가 1:1~1.2가 되도록 혼합한다.Next, the preparation of the tertiary mixture can be obtained by mixing the sedum sap and red pepper powder, wherein the ratio is mixed so that the sedum sap: red pepper powder is 1: 1 to 1.2.

그리고, 상기 숙성된 2차 혼합물과 상기 3차 혼합물을 최종적으로 혼합하며, 혼합되는 비율은 2차 혼합물:3차 혼합물이 8:2~3이 되도록 하는 것이 고추장을 제조하는데 가장 바람직하다.Finally, the aged secondary mixture and the tertiary mixture are finally mixed, and the mixing ratio is such that the mixture of the secondary mixture and the tertiary mixture is 8: 2 to 3, and it is most preferable to prepare kochujang.

마지막으로, 상기에서 혼합된 최종 혼합물을 20~25℃의 온도에서 6~7개월 동안 숙성하면 본 발명에 의한 다래 수액을 이용한 고추장을 얻을 수 있다.Finally, when the final mixture mixed in the above aged for 6-7 months at a temperature of 20 ~ 25 ℃ can be obtained Kochujang using the sedum sap according to the present invention.

Claims (4)

다래수액:청국장 분말을 4~6:1의 비율로 혼합하여 1차 혼합물을 제조하는 단계;Preparing a primary mixture by mixing sedum sap: Cheonggukjang powder in a ratio of 4-6: 1; 밥 100중량부를 기준으로 여기에 상기 1차 혼합물 30~70중량부를 첨가하여 2차 혼합물을 제조하고, 이를 1~2시간 동안 교반하는 단계;Adding a 30 to 70 parts by weight of the primary mixture to 100 parts by weight of rice to prepare a secondary mixture, and stirring it for 1 to 2 hours; 상기 교반된 2차 혼합물을 34~36℃의 온도로 2~4일 동안 숙성하는 단계;Aging the stirred secondary mixture at a temperature of 34-36 ° C. for 2-4 days; 다래수액:고춧가루를 1:1~1.2의 비율로 혼합하여 3차 혼합물을 제조하는 단계;Preparing a tertiary mixture by mixing sedum sap: red pepper powder in a ratio of 1: 1 to 1.2; 상기 2차 혼합물:3차 혼합물의 비율이 8:2~3이 되도록 혼합하여 최종 혼합물을 제조하는 단계; 및Preparing a final mixture by mixing the secondary mixture: tertiary mixture in a ratio of 8: 2 to 3; And 상기 최종 혼합물을 20~25℃의 온도에서 6~7개월 동안 숙성하는 단계를 포함하는 것을 특징으로 하는 다래 수액을 이용한 고추장 제조방법.Kochujang production method using the sedum sap characterized in that it comprises the step of aging the final mixture for 6-7 months at a temperature of 20 ~ 25 ℃. 제 1항에 있어서,The method of claim 1, 상기 밥은,The rice, 쌀을 24~27℃ 온도의 물에서 4~6시간 동안 불리는 단계;Rice is called for 4-6 hours in water at a temperature of 24-27 ° C .; 상기 불린 쌀 100중량부를 기준으로 여기에 물 20~40중량부를 첨가하여 밥을 짓는 단계; 및Cooking rice by adding 20 to 40 parts by weight of water thereto based on 100 parts by weight of the soaked rice; And 상기 밥을 15~20분 동안 뜸들이고, 밥의 온도가 34~36℃가 될 때까지 서냉하 는 단계를 포함하여 제조되는 것을 특징으로 하는 다래 수액을 이용한 고추장 제조방법.Steaming the rice for 15 to 20 minutes, chilled kochujang production method using a dalyeo sap characterized in that it comprises the step of slow cooling until the temperature of the rice is 34 ~ 36 ℃. 제 2항에 있어서,The method of claim 2, 상기 쌀은 찹쌀인 것을 특징으로 하는 다래 수액을 이용한 고추장 제조방법.The rice is hot pepper paste manufacturing method using the sap sap characterized in that the glutinous rice. 제 1항 내지 제 3항 중 어느 한 항에 의해 제조되는 것을 특징으로 하는 다래 수액 고추장.A sap sap gochujang characterized in that it is prepared by any one of claims 1 to 3.
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